Before Consilient Hospitality hand-picked Graham Dodds (previously of Central 214) to co-chef at Hibiscus with Jason Ferraro, the original executive chef had already given owner Tristan Simon and Consilient a heads-up that he wanted to step out on his own. Ferraro, who took over his current position in early 2013, is planning to open his own restaurant and do some short-term consulting in the meantime.
“We then worked together to recruit and establish Graham Dodds as the new Executive Chef at Hibiscus prior to Jason’s departure,” says Simon. “Needless to say, Jason’s a highly talented chef who did really good things at Hibiscus in the last few years, and he’ll always be part of Consilient’s extended family. In fact, I’m assisting with his effort to put his own place together.”
Dodds is now a one-man execuchef team at Hibiscus, but he feels good about it. The bearded twin of Chad Houser says he has an excellent sous chef, which makes all the difference in life.
“As for Graham, we’re jazzed about the cooking he’s doing right now and feel very confident that he’ll build on Jason’s accomplishments in the kitchen as Hibiscus continues to push forward and evolve in its vision and ambition,” says Simon.
We’re confident in that, too.
